Lettuce-wrapped salmon burgers with lemon-dill mayo

In order to bring you the best organic produce, some ingredients may differ from those depicted.

One-Pan Meal

Lettuce-wrapped salmon burgers with lemon-dill mayo

Dairy-Free, Gluten-Free, Family-Friendly, Soy-Free, Diabetes-Friendly, Lean & Clean

2 Servings, 370 Calories/Serving

20 – 35 Minutes

A bun-free riff on one of our most-loved summer meals, these lettuce-wrapped salmon burgers are served with a tangy lemon-dill mayo.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • 1 organic cucumber
  • 1 teaspoon dried dill
  • 1 organic lemon
  • ½ teaspoon Aleppo chile flakes (optional)
  • ¼ cup paleo mayo
  • 2 salmon burgers (about ¼ pound each) (wild salmon - scallions - Dijon mustard - kosher salt - black pepper)
  • 1 organic romaine heart
  • 1 or 2 organic Roma or other tomatoes (about ¼ pound total)

Chef's Tip

Salmon burgers are just like ground beef burgers: they can be cooked to varying levels of doneness. We suggest a light pink center and opaque edges for medium-rare, but if you prefer your fish cooked all the way through, go for it.

Make It Leaner

Using the grill and omitting the oil to cook the burgers will reduce the calories in each serving by 60 and the fat by 7 grams. For an even lower-calorie meal, use the lemon-dill mayo sparingly or replace it with a squeeze of lemon juice. Reducing the mayo from 1 tablespoon to 1 teaspoon will save you 35 calories and 1 gram of saturated fat per serving.

Grill It

Prepare a medium-hot fire in a grill. Set the salmon burgers on the grill directly over the heat and cook, turning once, until lightly charred and cooked to the desired doneness, 2 to 5 minutes per side.

Nutrition per serving

Calories: 370, Protein: 28g (56% DV), Fiber: 5g (20% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 2g, Saturated Fat: 3.5g (18% DV), Cholesterol: 55mg (18% DV), Sodium: 440mg (18% DV), Carbohydrates: 17g (6% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Eggs, Fish

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prepare the cucumber

  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
  • Peel the cucumber, if desired, and trim the ends; cut the cucumber lengthwise into quarters, then crosswise into enough 2-inch pieces to measure 3 cups [6 cups].
  • Set aside half the dill for the mayo.
  • Zest and juice the lemon, keeping the zest and juice separate; set aside the zest and 1 tablespoon [2 TBL] juice for the mayo.
In a large bowl, stir together the onion, cucumber, dill, 1 tablespoon [2 TBL] lemon juice, and as much Aleppo chile as you like. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.


Make the lemon-dill mayo

In a small bowl, stir together the mayo, lemon zest, and remaining lemon juice and dill. Season to taste with salt and pepper.


Cook the salmon burgers

  • Pat the salmon burgers dry with a paper towel.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the salmon burgers and cook, turning once, until browned and just cooked through, 2 to 4 minutes per side. Transfer to a plate.
While the burgers cook, prepare the lettuce and tomatoes.


Prep the lettuce and tomatoes

Trim the root end from the romaine heart; remove 4 [8] of the largest outer leaves for the burgers and save the remaining lettuce for another use. Cut away the cores from the tomatoes; cut the tomatoes into ¼-inch-thick slices.



Transfer the romaine leaves to individual plates. Top with the salmon burgers and tomato slices and drizzle each with 1 tablespoon lemon-dill mayo. Serve the cucumber and remaining mayo on the side.

Kids Can!

  • Measure the onion and cucumber.
  • Divide the dill.
  • Juice the lemon.
  • Stir the mayo.
  • Remove the outer romaine leaves.

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